Pastrami Egg Rolls

We are filming season 2 of Girl Meets Farm right now!! My house is filled with cameras and lighting things and we’re currently on our day off, so I’m catching up on laundry and showing Lily, Alana, and Michelle all around Grand Forks because they are in town to be guests on the show!! I’m introducing them to all of Grand Forks’ greatest hits: cheesy pickles, Darcy’s, and hotdish. Mmmmm. 

The shoot is almost halfway over and it has been so much fun. We’ve been filming so many hearty comforting wintery dishes that are the types of foods that I *live* for (spätzle! goulash! latkes! lefse!) and on the days that we shot the holiday episode, it snowed all of that snow!!! It was perfect. Every few days friends and family come over from near and far to participate in meal scenes, and that’s been the best thing ever, second only to the fact that during shoot weeks Eggboy allows us to have the TV that’s normally in our kitchen set up in our bedroom. Hehe. 

Mark your calendars, the season premieres on 11/11 @ 11!! (10am central :) 

Ok I’ve gotta go take my out of town fronds to meet the town chocolate shop now. But I’m leaving you with pastrami egg rolls because ever since I had pastrami egg rolls years ago at Red Farm in the West Village with my auntie and Eggboy (it was Eggboy’s first time meeting any of my family members!!!), I have been obsessed. Obviously. Because it’s salty smoky meat wrapped in an egg roll wrapper and fried to chewy delicious perfection. And dipped in a good strong mustard, because acid. These have caraway as a nod to the standard pastrami on rye, and they are kind of me as an appetizer?? Chinese, Jewish, and salty 😜. This recipe is loosely based on my friend Nile’s family egg roll recipe because Nile is the best egg roll maker in the North and she has leftover egg rolls cold for breakfast the next day, which is a very strong move. 


Pastrami Egg Rolls

makes 8

Ingredients

1 tb canola oil, plus more for frying

1 small onion, finely chopped

1 stalk celery, finely chopped

A pinch of kosher salt

4 cloves garlic, minced

1 tsp caraway seeds

8 oz pastrami, finely sliced

10 oz coleslaw mix or shredded green cabbage

1 tb soy sauce

1 tb apple cider vinegar

Black pepper

1 tb flour

1 tb water

8 egg roll wrappers

Strong deli mustard or Chinese hot mustard, for serving

Clues

In a large skillet, heat the 1 tablespoon canola oil over medium heat. Add the onion, celery, and pinch of salt and cook until soft, 5-7 minutes. Add the garlic and caraway and cook for another minute. Add the pastrami and cook until heated. Turn off the heat and stir in the shredded cabbage. Season with soy sauce, apple cider vinegar, and black pepper. Taste and adjust as desired. In a small bowl, mix together the water and flour to form a paste (it will act as your glue). Fill egg roll wrappers like the above gif, sealing well with the paste.

Heat oil in a heavy bottomed pot to 360ºf-370ºf. You can either use a lot of oil to fully submerge and deep fry them or do what I do and only heat about 1/2” of oil and turn them while frying to ensure that all sides get crisp. Fry for a few minutes until the outsides are golden brown. Transfer to a paper towel or wire rack, let cool slightly, and serve with mustard.


YONKERS ADVENTURE

contrary to what i believed this time last week, there are more than zero reasons to go to yonkers:

1. you get to ride the choo choo, and within a half hour of leaving grand central station, you can be in a cute little riverside town with bridges and a main street and a... 
2. seafood restaurant that is also a secret korean restaurant (!!!!)*. if you go there and disregard the seafood menu and smile and ask the owner for korean food, she will make you amazing korean food with black garlic and homemade kimchi. and she may even pour you a little cup of mushroom tea. everything about it is delicious and sweet.
3. line c3 might be there at a really awesome studio playing percussion music until the wee hours of the morning. and it is fine because you are fueled on thin mints and hot cross buns and yes, that korean food.

*ok, after further research, it doesn't look that secret, so here it is.

so if you're looking for a quick and easy little adventure out of the city {and your private jet is in the shop...} yonkers, i'd say, is a fun option!

 -yeh!

sandy help

a guide to helping with sandy recovery from wherever you are in the world. 


listen to amazing music. the record label for some of the most unbelievable new music on the planet, new amsterdam records, had their headquarters destroyed. buy some of their albums* {like my current obsession, one of their newest releases, roomful of teeth} and/or donate to their relief fund here.

eat + cook. most of my favorite restaurants had to close during the storm, and some remain closed. on top of their lost work days, a few are having to do a ton of repair work {like mile end, their bakery and smokehouse were completely destroyed, and one girl, their dumbo store was flooded}. if you're in the city, eat out and tip well. if you're not in the city, buy cookbooks* from new york restaurants. mile end, clinton street baking company, the frankies, shopsin's, and one girl have some of my favorites, but of course there a million more.

drink. breweries and bars were also severely damaged. if you're in brooklyn, come have a drink with me on the sip away sandy bar crawl tomorrow. if you're in other sandy-affected areas, organize your own sip away sandy and remember to tip well. if you're not in a sandy-affected area, see if you can find beer from sixpoint or brooklyn breweries {sixpoint's brewery and brooklyn's new york warehouse were hit hard}. 

play music. busk or organize a concert, and do good with your earnings {perhaps send them to one of the organizations listed here here}.

*cough cough chrismukkuh gift ideas!!!

have another idea on how to help?? leave it in the comments section!!

-yeh!!!

timeless.


i have a favourite bar snack and it is the
cheese + onions + crackers {with mustard} 
at mcsorley's. there is something refreshing about onions when you're drinking dark beer, and *ohmygah* that mustard is by far the strongest mustard i have ever had. ever. ten times the hotness of amora, i'm serious. 
when i was 12 and experienced new york for the first time, with my dad, we stumbled upon mcsorley's. "oh hey, this is the place where all of my friends went after concerts... but i wasn't old enough so i was left out," he said, as he dragged me in to see the saw dust on the floor and old pictures on the wall.
and then last night after my cheese and crackers i thought: what if timedimension didn't exist? what if a 12-year-old me came teetering out of mcsorley's into that sunny october day to find present-day me standing on the curb and laughing with rob? would i say hi to the 22-year-old me, who by this time, having gone back to unwaxed eyebrows, minimal facepaint, and the same ponytail that i was wearing on that day ten years ago, would be absolutely unmistakeable? would the fact that 22-year-old me was in new york confuse me? why wasn't i in evanston or boston? why on earth does my bag say juilliard?
do you have any tattoos? she'd maybe say.
no, i'd answer.
is stoop married yet?
no.
why does your breath smell like that?
i--you--eat onions now.
what else do you eat now?
everything.
NO.
oh right, still no bananas or mushrooms.
what about spinach?
love it. 
*guffawwww* what is your job?
you'll find out.
do you ever go on a date with--
GO. you're about to experience zabar's for the first time. you'll love it.
bye, geezer
bye, doofus head.